How to make it
5 steps. Take it one step at a time.
Combine the flour, dry yeast, and salt
In a large bowl, combine the flour, dry yeast, and salt. Gradually pour in the warm water and olive oil.
Knead the dough on a lightly floured surface
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes or until doubled in size.
1 hrPreheat your oven
Preheat your oven to 220°C (428°F). Punch down the dough and roll it out to a thickness of about 1/2 cm (1/4 inch). Use a round cookie cutter (approx 8cm/3in diameter) to cut out small circles.
Place the dough circles
Place the dough circles on a baking sheet lined with parchment paper. Spoon a small amount of tomato passata onto each circle, sprinkle with dried oregano, and top with mozzarella cheese.
Bake in the preheated oven
Bake in the preheated oven at 220°C (428°F) for 12-15 minutes, or until the edges are golden brown and the cheese is bubbly.
12 min
A little kitchen wisdom
Ensure your oven is fully preheated to get a crispy bottom. You can customize these with olives, anchovies, or ham.
